*  Exported from  MasterCook  *

                Sweet Peas With Escarole, Onions And Mint

Recipe By     :  CHEF   DU JOUR  MICHAEL ROMANO  SHOW#CJ9267  
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          pearl onions -- peeled
                        -- (1/2 pound)
   1 3/4  Cups          vegetable stock
                        -- or chicken stock
   2      Tablespoons   butter
   2      Tablespoons   flour
   3      Cups          white mushrooms (2 pound)
                        -- cleaned and quartered
   4      Cups          escarole -- cleaned
                        -- roughly chopped (4 ounces)
   2      Cups          shelled peas -- (10 ounces)
     1/4  Cup           chopped fresh mint
     3/4  Teaspoon      kosher salt
     1/8  Teaspoon      freshly ground black pepper

                                                            
    Place the onions in a small saucepan with the vegetable 
stock. Bring to a boil, turn the flame down to low, cover,  
and simmer until tender but not mushy, 10 -12 minutes. Set  
aside.                                                      
    Make a beurre manie (kneaded butter): In a small dish,  
use your fingers to make a paste of the remaining butter    
and flour. Reserve.                                         
     In a 10-inch lidded skillet or saucepan melt 1         
tablespoon of the butter over medium-high heat. Add the     
mushrooms and cook until browned, 3-5 minutes. Add the      
escarole and toss until wilted. Add the peas, mint, onions  
and onion broth to the skillet. Season with salt and        
pepper, and whisk the beurre manie into the cooking liquid. 
Cover and cook until the peas are tender and the sauce has  
thickened, about 4-5 minutes. Serve.  4-6 servings  

                   - - - - - - - - - - - - - - - - - -